Warm the milk gently in a heavy-bottomed saucepan until it is finger-warm.

Dissolve yeast, salt, and sugar in the warm milk.

Stir 300 grams of flour into the milk and mix until there are no lumps (preferably using a mixer).

Add the eggs one at a time.

Add another 300 grams of flour and mix well.

Cut the room-temperature butter into smaller pieces.

Stir in the butter a little at a time.

Mix the butter thoroughly into the dough so that there are no butter lumps in the dough.

Add the remaining flour (you may not need it all) while kneading until the dough just detaches from the sides of the mixing bowl. The dough should still be slightly sticky.

Knead the dough for 8-10 minutes.

Let the dough rise in a warm place for 1.5 hours - preferably under a shower cap.

Turn the dough out onto a floured surface and divide it into 10 pieces. Shape 10 buns, press them slightly flat, and place them on 2 baking trays.

Let the buns rise for another hour.

Brush the buns generously with beaten egg yolks and sprinkle with sesame seeds.

Bake at 200 degrees Celsius (392 degrees Fahrenheit) in a conventional oven for about 15 minutes until they are dark golden on top. They are ready when they sound hollow when tapped on the bottom.

Let the brioche burger buns cool slightly on a rack before serving.